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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #215902
Title: Flour, dough, and baking quality attributes of hard red spring wheat cultivars grown in North Dakota

Author
item SIMSEK, S. - NORTH DAKOTA STATE UNIV.
item WHITNEY, K. - NORTH DAKOTA STATE UNIV.
item MERGOUM, M. - NORTH DAKOTA STATE UNIV.
item Hareland, Gary
item TULBEK, M.C. - NORTHERN CROPS INSTITUTE

Submitted to: Cereal Foods World
Publication Type: Abstract Only
Publication Acceptance Date: 5/29/2007
Publication Date: 8/1/2007
Citation: Simsek, S., Whitney, K., Mergoum, M., Hareland, G.A., Tulbek, M. 2007. Flour, dough, and baking quality attributes of hard red spring wheat cultivars grown in North Dakota. Cereal Foods World. 52:A65

Interpretive Summary:

Technical Abstract: The State of North Dakota is number one in the production of hard red spring wheat (HRSW) with approximately 7 million acres devoted to this crop. HRSW has superior characteristics for bread baking, and is used in blends with other wheat to improve the quality of the final flour. Nineteen different HRSW varieties (Glenn, Knudson, Saturn, Dapps, Trooper, Hanna, Oklee, Granite, Reeder, Briggs, Polaris, Traverse, Alsen, Freyr, BigRed, Granger, Norpro, Parshall, Steele-ND) were evaluated for flour, dough, and baking quality. Dough rheology and gelatinization properties of the flour were analyzed using the Mixolab instrument, and bread samples were objectively analyzed using the C-Cell instrument. The Rapid Visco Analyzer (RVA) instrument was used to determine starch pasting profiles. Protein content, wet gluten, gluten index, total ash, total starch, starch damage, falling number, and flour extraction values were determined for each cultivar. The objective of this study was to determine the relationships between Mixolab profiles and other quality characteristics (flour, dough, and baking quality) among different wheat cultivars. Mixolab technology will have a positive impact to in the development of new cultivars in wheat breeding programs. North Dakota wheat cultivars had variable gluten and baking quality traits, which were evident from Mixolab tests and correlations with flour, dough, baking, and C-cell traits. Based on results of this study, wet gluten percentage ranged from 35.4% (BigRed) to 42.9% (Dapps). Knudson and Oklee had the highest and lowest gluten index values of 99.2% and 72.1%, respectively. Granite and BigRed had the highest and lowest protein contents of 16.5% and 13.0%, respectively. RVA data indicated that cultivars showed different pasting profiles. According to Mixolab analyses, cultivars demonstrated significant differences in terms of C1 (P<0.001), C2 (P<0.001), C5 (P<0.001) and gamma (P<0.05), whereas alpha showed no variability. Reeder had the lowest C1 (1.06), whereas Saturn had the highest C1 (1.18). Alsen had the highest C2 score indicating strong gluten quality and baking performance, followed by Glenn. Norpro had the lowest C2. In addition, Alsen and Glenn had the highest stability, whereas, Freyr and Steele exhibited the least stability. Setback parameters showed variable results. Granger had the highest setback score, whereas, Polaris had the lowest score.